Cauliflower is a vegetable that`s both versatile and easy, at the same time can take the taste of any preparation or dish. When I saw this dish on Sandy`s cooking page, I wanted to try it immediately. Shaadi wali Gobhi uses simple ingredients in the pantry, but is very flavorful because of the way its prepared. I substituted Alu with panneer, so it satisfies my high fat requirement.
2 Cups Cauliflower
1 cup Paneer,
2 Cloves, 2 Cardamom pieces, a small bay leaf, 1 inch Cinnamon.
1 Tsp jeera
1 Tsp Ginger Garlic Paste
1 Onion chopped fine
1 Tsp Red Chilli Powder
1 Tsp Dhania Powder
1/4 Tsp Turmeric
2 Tomatoes pureed
1/2 Cup Yoghurt
1 Cup Water
2-3 Green Chillies
1 Tsp Kasuri Methi
1/2 Tsp Garam Masala
Roast cauliflower and aloo in a little oil seperately. (I used paneer instead).
In a kadai, add 2 tsp oil.
Add 2 cloves, 2 cardamom, a small piece of bay leaf and 1 inch cinnamon and sauté for 30 seconds
Add 1 tsp jeera – fry for 30 seconds. Now add 1 tsp ginger garlic paste. Sauté.
Add 1 chopped onion and fry until golden brown. Cook covered.
Now add the Red Chilli powder, dhania powder and turmeric and fry for 30 seconds.
Next to the kadai, add the puree of 2 tomatoes. The tomatoes shd cook well so cover and cook for 5 mins until it leaves oil.
Add ½ cup yoghurt and keep mixing.Cover and cook again and now base gravy is ready.
Add 1 cup water to dilute, 2 green chilies, kasuri methi and ½ tsp garam masala and mix.
When it starts boiling add roasted gobhi and paneer.
Mix well until taste goes into the cauliflower and aloo.
Cover and cook and garnish with cilantro.
Serve hot with Peas Pulav and sliced cucumber.